Prepare corn bread according to package directions;cool. Rub salt on inside of goose cavity. Prick skin well and set aside. Cut cornbread into cubes, and place on baking pan. Bake at 350*F for 15-20 minutes or until lightly browned. Set aside in large bowl. Saute in skillet, chopped onions, mushrooms, and celery in butter; add to the corn bread cubes. Gently stir in apples, pecans shredded carrots, parsley, herbs, and pepper. Add broth; toss gently. Stuff the goose body and neck cavities; truss opening. Place carrots chunks, onion wedges and garlic in a shallow roastin pan. Place goose breast side up, over vegetables. Pour wine or broth over goose. Bake, uncovered, at 350*F for 3 1/2 to 4 hours or until meat thermometer reads 180* (cover with foil during the last hour to prevent over browning.) Cover and let stand for 10-15 minutes before carving.

Melt butter in a medium sized sauce pan and cool. Stir in the egg, sugar, corn syrup & water. Bring the mixture to a boil and cook for 1 minute. Remove from heat and stir in the vanilla. Cover and set aside to cool while preparing pancakes or waffles or biscuits.

Beat all ingredients together well. Cook slowly over LOW heat until it looks like yellow cottage cheese,and liquid starts to seperates. Pour into a strainer lined with cheese cloth,form into a ball. Hang over sink and let drip,about 2 hours. Refrigerate over night.

Make around six slits on the eggs, do not go deep into the egg white, otherwise it would split. Mix the chilli powder, turmeric powder, lemon juice, salt and pepper into a paste, add little water if necessary. Roll the eggs and coat it properly. Leave for a couple of minutes for the mixture to properly coat. Heat pan and pour oil, let it heat. Fry the eggs till golden brown. Serve with ketchup.

Mix the first 4 spices along with vinegar and water to make a thin paste; set aside. Heat a large saucepot over a medium heat and add oil. Add onion, ginger, garlic and saute until golden brown. Add spice mixture to the pot and stir well. (Add more water in small amounts if mixture begins to stick.) Add chopped tomatoes to onion mixture. Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups liquid. Add to the pot and simmer 20 for minutes. Add pinch of sugar, salt, and pepper to taste. Cut eggs in half lengthwise and slide them into the sauce. Serve over rice, sprinkled with fresh chopped cilantro.

Boil the potatoes in their jacket for about 20 to 30 minutes until cooked. Drain the potatoes and leave them to cool a little before peeling them and slicing them To prepare the Bechamel, melt butter in a large saucepan over medium-low heat. Pour the flour over the melted butter and mix well to form a soft dough. Maintaining a low heat, add progressively the milk to the dough, mixing well until all the milk is absorbed and continue pouring the milk until obtaining a sauce that is not not too thick (it should only be thick enough to coat the eggs and potatoes). Season the bechamel with salt and nutmeg. Slice the boiled eggs and add them to the bechamel. Add the sliced potatoes to the bechamel sauce, mixing delicately so not to mash them.

Set oven to 375 degrees. Butter (do not use cooking spray) a 13 x 9-inch baking dish. Rinse fish fillets with cold water and pat dry with a paper towel. Arrange fillets in a single layer in dish. Sprinkle with shredded mozza cheese. Top with tomato slices. Sprinkle seasonings over top. Bake for 15 minutes, or until fish is flakey and cooked.

Combine all ingredients and a cup of warm water. Mix thoroughly with a spoon until all ingredients are really combine (about 1 minute). If the mixture is too thick add more water. The mixture should be thick enough in order to spoon it into hot oil for deep frying. Deep fry until golden brown

Before shredding, cut out the stem of the squash, but there's no need to peel it. If the squash is large, more than 4 inches across, you may wish to cut out the bigger seeds. Preheat about 1/2 inch oil over medium-high heat in a deep skillet. Beat the eggs, milk and oil into the squash in a large bowl, then add the flour, baking powder and salt and mix until combined with a few strokes. Drop tablespoons of batter into hot oil-- in a big skillet, you can cook up to 8 at a time. Cook until brown, turn with a spatula and cook the other side until brown. Drain on newspaper or other suitable draining surface.

The chicken, ham or tongue should be chopped very fine before measuring. Melt 3 tablespoons vegetable shortening in a frying pan; add the chopped meat and stir over fire until vegetable shortening is absorbed. Make a sauce of 2 tablespoons vegetable shortening, the flour, broth and cream. Pound the meat in a mortar, adding meanwhile the sauce. Press the whole through a fine sieve; add the nut meats, seasonings and yolks of eggs. Mix thoroughly, and fold in the whites of eggs. Bake in a vegetable shorteninged dish till firm in the center. Serve with mushroom or tomato sauce. This may also be cooked in individual dishes. 25 minutes will be needed for cooking in a large dish, about 12 minutes in individual dishes. It is better to cook a souffle too long than too short a time always, provided that the temperature be kept about 208 degree F.